FISH RECIPE

Salt Baked Flounder

This recipe is an awesome introduction to salt baking. It looks impressive and but it also makes it really hard to overcook fish. Give it a go and feel free to switch up the type of fish you cook, or try it with chicken or vegetables.

INGREDIENTS

1 flounder or other small fish
(you can use a larger one, but it will need more time to cook and you’ll need to have a really big frying pan)
fresh herbs from the garden, such as lemon thyme and bay leaves
extra virgin olive oil
1 kg sea salt 
about 1/2 cup sea water
lemon wedges, to serve

Equipment:
fire pit

- Feeds 2 -

HOW TO MAKE IT

1. Light your fire and let it burn down to obtain a medium heat. You’re looking for coals to cook over. Place a grill grate about 30 cm above the coals.

2. Put your frying pan on the grate to heat up.

3. Stuff the flounder with the herbs. Heat a little olive oil in the pan, add the fish and fry for 2 minutes each side. Remove from the heat.

4. In a bowl, mix the salt with enough water to give it the texture of wet sand. 

5. Pour the salt mixture over the top of the fish to give it a thick crust (about 1 cm). Put the pan back on the grate, off to the side of the fire with a few coals underneath. Shovel some coals over the crust and leave to cook for about 20 minutes or until the salt crust has set hard. 

6. Carefully remove the coals and peel back the crust (or crack it). Remove the skin from the fish and serve with lemon wedges and a simple salad.